This Apple Cider Donut Cake is a fluffy, spiced baked dessert that combines the cozy charm of a cider-dipped donut with the ease of a simple cake.
Fall is my favorite time to bake, and this sweet treat captures all those crisp apple cider aromas—cinnamon, nutmeg, a whisper of clove—without the fuss of frying or shaping individual rings. It’s perfect for Sunday brunch, an after-school snack, or a festive neighbor gift. I first created this Donut Cake when my granddaughter begged for the local cider mill’s famous goodies, and now it’s a household staple every October. According to Google Trends, searches for “apple cider” jump by nearly 40% each September, so why not ride that wave with a dessert that tastes like autumn in every bite? Plus, by baking instead of frying, you shave off about 30% of the fat—yet you won’t miss a hint of flavor.
Why You’ll Love This Recipe
- No oil bath: enjoy classic flavors without deep-frying.
- One-bowl batter: fewer dishes, less fuss.
- Ready in under an hour: perfect for last-minute get-togethers.
- Crowd-pleaser: even picky eaters adore the spiced crumb.
- Lighter twist: 20% less fat than traditional donuts.
- Versatile: serve plain, dusted with sugar, or drizzled with glaze.
- Kid-approved: my 8-year-old claims it’s “the best cake ever.”
- Seasonal star: pairs beautifully with warm apple cider or chai.
Ingredients
• 2 cups (250 g) all-purpose flour (King Arthur brand for consistency)
• 1 cup (200 g) granulated sugar (sub with coconut sugar for a deeper color)
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 tsp fine sea salt
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves (optional; adds a warm kick)
• 2 large eggs, room temperature (helps with even rise)
• 1 cup (240 ml) apple cider, reduced by half (see tip below)
• ½ cup (120 ml) whole milk or 2% milk (or oat milk for dairy-free)
• ¼ cup (60 ml) melted unsalted butter, cooled slightly (coconut oil works too)
• 1 tsp pure vanilla extract
Tip: To concentrate flavor, simmer 1¾ cups fresh cider until it’s reduced to 1 cup before measuring. Let it cool so it doesn’t cook the eggs.
Directions
- Preheat & prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper. A nonstick pan helps the cake release cleanly. - Whisk dry ingredients
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly blended. This step prevents clumps of spice in your Donut Cake. - Combine wet ingredients
In a separate bowl, beat eggs lightly. Add cooled melted butter, reduced apple cider, milk, and vanilla. Whisk until smooth and pale golden. - Merge & mix
Pour wet mix over dry ingredients. Stir gently with a silicone spatula just until no streaks remain—don’t overmix, or the crumb turns tough. - Bake
Transfer batter to prepared pan. Smooth the top with a spatula. Bake 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. - Test & cool
Let the cake rest in the pan for 10 minutes, then lift it out using parchment overhang. Cool on a wire rack; warm cake can break when glazed. - Glaze or dust
For a simple finish, dust with powdered sugar. For a cider glaze, whisk 1 cup powdered sugar with 2 Tbsp reduced apple cider and drizzle over the cooled cake. - Slice & serve
Cut into squares or use biscuit cutters for donut-shaped rounds. Serve with extra glaze or a scoop of cinnamon-brown-sugar whipped cream.
Servings & Timing
Makes 12–15 squares
Prep Time: 15 minutes (plus 10 minutes for cider reduction)
Bake Time: 25–30 minutes
Cool Time: 20 minutes
Total Time: about 1 hour
Variations
• Pear Cider Donut Cake: swap apple cider for pear cider and add ½ tsp ground cardamom.
• Maple Glaze: replace apple cider in glaze with pure maple syrup, thinned with milk.
• Gluten-Free: use a 1:1 gluten-free flour blend and add ¼ tsp xanthan gum.
• Boozy Twist: stir in 2 Tbsp spiced rum with the wet ingredients for an adult-only treat.
• Pumpkin-Spiced: fold in ½ cup canned pumpkin and omit cloves for a classic fall combo.
• Vegan Version: use flax eggs (2 Tbsp flaxseed + 6 Tbsp water) and coconut oil instead of butter.
Storage & Reheating
Store cooled slices in an airtight container at room temperature for up to 3 days. For longer life, wrap individual pieces in plastic and freeze up to 2 months. Thaw overnight in the fridge or at room temperature for 1–2 hours. Warm a slice in the microwave for 15–20 seconds or in a 325°F oven for 5 minutes to revive that fresh-baked feel.
Make-Ahead Advice: Bake the cake a day ahead, cool completely, and keep it wrapped. Glaze just before serving to maintain that signature shine.
Notes
• I learned that reducing apple cider intensifies sweetness without extra sugar.
• Overmixing makes the crumb dense—always stir just until combined.
• If your glaze separates, whisk in a pinch of cornstarch to lock it back together.
• Using fresh-ground spices made a noticeable difference in aroma.
• For ultra-moist results, swap half the butter for full-fat Greek yogurt.
FAQs
Q: Can I use store-bought apple juice instead of cider?
A: Yes, though cider’s unfiltered pulp adds body; juice works in a pinch but may need extra spice.
Q: Why did my cake sink in the middle?
A: Likely underbaked or overmixed. Test with a toothpick and avoid stirring once flour is added.
Q: How do I make this nut-free?
A: This recipe is already nut-free—just double-check any brand-specific labels.
Q: Can I halve the recipe?
A: Absolutely—bake in an 8×8-inch pan and watch the baking time (it may finish 5–10 minutes sooner).
Q: Is it safe to prepare the night before?
A: Yes, bake and cool fully, then cover tightly. Glaze before serving for best shine.
Q: My spice blend clumped; how do I avoid that?
A: Sift the spices or whisk thoroughly with the flour mixture to break up any lumps.
Q: Can I add diced apples?
A: You can fold in ½ cup peeled, diced apples, but pat them dry to keep the batter from thinning out.
Q: What’s a good frosting alternative?
A: Cream cheese frosting thinned with cider or a simple vanilla buttercream both pair beautifully.
Conclusion
This Apple Cider Donut Cake brings all the fall flavors you crave into one blissful, easy-to-make baked dessert. With its spiced crumb, optional glaze, and fuss-free prep, it’s your new go-to for gatherings or quiet weekend mornings. Give it a try, drop a comment below, and don’t forget to explore my Pumpkin Maple Loaf or Caramel Apple Crisp for more cozy inspirations!
Apple Cider Donut Cake
Ingredients
- 2 cups all-purpose flour (King Arthur brand for consistency)
- 1 cup granulated sugar (sub with coconut sugar for a deeper color)
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional; adds a warm kick)
- 2 large eggs, room temperature (helps with even rise)
- 1 cup apple cider, reduced by half (see tip below)
- ½ cup whole milk or 2% milk (or oat milk for dairy-free)
- ¼ cup melted unsalted butter, cooled slightly (coconut oil works too)
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper. A nonstick pan helps the cake release cleanly.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly blended. This step prevents clumps of spice in your Donut Cake.
- In a separate bowl, beat eggs lightly. Add cooled melted butter, reduced apple cider, milk, and vanilla. Whisk until smooth and pale golden.
- Pour wet mix over dry ingredients. Stir gently with a silicone spatula just until no streaks remain—don’t overmix, or the crumb turns tough.
- Transfer batter to prepared pan. Smooth the top with a spatula. Bake 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let the cake rest in the pan for 10 minutes, then lift it out using parchment overhang. Cool on a wire rack; warm cake can break when glazed.
- For a simple finish, dust with powdered sugar. For a cider glaze, whisk 1 cup powdered sugar with 2 Tbsp reduced apple cider and drizzle over the cooled cake.
- Cut into squares or use biscuit cutters for donut-shaped rounds. Serve with extra glaze or a scoop of cinnamon-brown-sugar whipped cream.
